Sunday Supper: Bibimbap With Fried Egg

Serves 2.

Note: Bibimbap (BEE-bim-bop) is a Korean dish which uses gochujang, a chile sauce that's available at many supermarkets with the Asian foods. It also makes a good barbecue sauce or glaze. Can't find it? Experiment with your preferred chile sauce. Mirin is a low-alcohol rice wine that is available in many supermarkets. This recipe is easy to increase. From the terrific new "One Pan, Two Plates," by Carla Snyder.

Sauce:

• 2 tbsp. gochujang (see Note)

• 2 tbsp. mirin or white wine (see Note)

• 2 tsp. sugar

• 2 tsp. sesame seeds

Rice bowl:

• 3 tbsp. vegetable oil, divided

• 2 garlic cloves, minced

• 1 (2-in.) knob fresh ginger, peeled and minced

• 1 head broccoli, florets, chopped and stalk sliced as thinly as possible

• 1 carrot, julienne

• 1 (6-in.) zucchini, halved lengthwise and thinly sliced

• 8 shiitake mushrooms stemmed and thinly sliced

• 2 tbsp. soy sauce, plus more as needed

• 1 tbsp. mirin

• 1 1/2 c. cooked rice

• 2 eggs (or more, as desired)

• 2 green onions, white and green parts, thinly sliced

• 1/2 c. kimchi

Directions

To make the rice/vegetable bowl: Warm a 12-inch skillet over medium-high heat, and add 2 tablespoons vegetable oil. When oil shimmers, add garlic, ginger and broccoli, and sauté until fragrant, about 1 minute. Add snow peas, carrot, zucchini and mushrooms, and sauté until vegetables begin to get tender, about 3 minutes.

Meanwhile, in small bowl, combine soy sauce, 1 tablespoon mirin and 1 tablespoon sesame oil. Pour mixture over vegetables and stir and cook until vegetables are crisp-tender, about 1 minute. Taste and add more soy sauce or sesame oil, if desired.

Spoon cooked rice into 2 bowls, top with cooked vegetables, and keep warm.

Add remaining 1 tablespoon vegetable oil to hot pan. When oil shimmers, gently break eggs into pan and cook until whites are set but the yolks are still runny, about 2 minutes.